Vegan Sweet Red Pepper & Broccoli Dhal

The other night when I got in from work, I really couldn't be bothered to cook anything, but knew I should make an effort to eat something healthy and nourishing. I was lacking inspiration, so I started rummaging through the cupboards and the fridge for ideas. I found a bit of leftover root ginger, a sad looking broccoli, a couple of garlic cloves, and this dhal recipe was born!

This vegan dhal takes roughly 35 mins from start to finish, so it's perfect for bringing a bit of glam to your weekday dinner. It is made with completely natural, wholesome ingredients, no artificial nasties - just healing spices - so it's a super nurturing treat for your body.

What I love most about this nourishing dish (aside from the anti-inflammatory turmeric and ginger, and the vitamin packed broccoli) is that you can make a big batch of three or four portions, and freeze the ones you don't eat for those days you just can't be bothered to cook!

Ingredients (Serves 4)

2 cloves garlic, crushed

2cm piece fresh root ginger, grated

1 tbspn coconut oil

1 head broccoli, chopped

250g orange lentils

1 red pepper, chopped

500ml vegetable stock

3 tbspn tomato puree

2 tbspn tamari

2 teaspoons cumin

2 teaspoons turmeric

1 teaspoon paprika

salt and pepper

fresh coriander for seasoning (optional)

Method

1) Heat the grated ginger and crushed garlic cloves in the coconut oil for 1-2 mins.